When you stand on the terrace at the Guido da Costigliole restaurant, you are plunged into the hills of the Langa, that portion of land in Santo Stefano Belbo where Moscato is grown, a grape whose delicate aroma immediately brings to mind the wine of the same name.
The walls of Guido da Costigliole transmit the solidity and warmth typical of family-run operations and how could it be otherwise, with a tradition like that of the Alciati family.
Their first restaurant opened back in 1961, in Costigliole d'Asti, thanks to Guido, his mother Pierina and his wife Lidia. One of Guido's sons, Andrea, then moved to Santo Stefano Belbo, where, ably assisted by Monica Magnini and Chef Luca Zecchin, he opened the Guido da Costigliole restaurant.
The cuisine is pedigreed Piedmont, with Mediterranean echoes and contemporary experimentations that make it international enough to satisfy the palates of clients from abroad, but without abandoning traditional canons and with close attention to the ingredients, which come almost exclusively from the surrounding areas, unique for their biodiversity and excellence.
